To change up from meat lasagna, which is more suited for winter, fill them with ratatouille in the summer, and you'll enjoy it even more. You can even serve them with a slice of ham on the side. Prepare the confit vegetables when you have the time; you can even freeze them for later.
Confit Vegetables
Wash and dry the eggplants, zucchini, and bell peppers. Remove the seeds from the bell peppers. Cut everything into wedges and place them in a large roasting dish. You can skip one vegetable or vary the proportions according to your preferences (I like to use more eggplants). Preheat the oven to 200° (about 390°F). Peel the onions and cut them into wedges as well. Add them to the vegetables. Season with salt and pepper, add thyme, pour in 3 tablespoons of olive oil, mix, and bake for 30 minutes. Peel and germ the garlic. Chop it. Cut the tomatoes into wedges. Place these two ingredients in a bowl, season with salt and pepper, add balsamic vinegar, sprinkle with sugar, mix, and let marinate while the other vegetables are cooking. Remove the dish from the oven, mix the vegetables, and add the tomatoes and garlic with their marinade. Mix again and return to the oven for another half hour. Lower the oven temperature to 100° (about 210°F). Stir the vegetables and let them confit for 1 hour at a very low temperature. Stir two or three more times during cooking. Note that there is no problem cooking the vegetables the day before and refrigerating them before the final assembly. Prepare the béchamel while the vegetables are cooking. Set aside.
Grease a large baking dish. Spread a first layer of lasagna sheets at the bottom, breaking some to cover the entire surface. Spread a first layer of vegetables and sprinkle with oregano. Cover with a second layer of lasagna, then with vegetables. Season with pepper and sprinkle again with oregano. If you have any vegetables left, save them to enjoy in another dish, with large pasta, or on their own.
Finishing Touches
Finish with a final layer of lasagna, cover with béchamel and drained mozzarella slices. Preheat the oven to 200°C (400°F). Rinse, dry, cut the cherry tomatoes in half, and distribute them over the surface of the béchamel and mozzarella. Top with a bit of oregano.
Baking Place in the oven and reduce the temperature to 180°C (moderate heat). Keep in the warm oven until ready to serve. This dish can be prepared in advance and reheated (20 minutes at 180°C) before serving. In this case, cover it with a sheet of aluminum foil so that the surface does not dry out.
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